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Spinach White Bean Soup Recipe

This meatless soup is great for a busy weeknight supper after I get home from my job as a college nursing professor. The soup provides plenty of nutrients to keep me healthy.—Brenda Jeffers, Ottumwa, Iowa

TOTAL TIME: Prep: 20 min. Cook: 6-1/4 hoursYIELD:8 servings

Ingredients

3 cans (14-1/2 ounces each) vegetable broth

1 can (15-1/2 ounces) great northern beans, rinsed and drained

1 can (15 ounces) tomato puree

1/2 cup finely chopped onion

1/2 cup uncooked converted long grain rice

2 garlic cloves, minced

1 teaspoon dried basil

1/2 teaspoon salt

1/4 teaspoon pepper

1 package (6 ounces) fresh baby spinach, coarsely chopped

1/4 cup shredded Parmesan cheese

Directions

1.In a 4-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 6-7 hours or until heated through. Stir in spinach. Cover and cook for 15 minutes or until spinach is wilted. Sprinkle with cheese. Freeze option: Before adding cheese, cool soup. Freeze soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary. Sprinkle each serving with cheese.
Yield: 8 servings (2 quarts).